One of our very favorite soups for fall and winter. Make it with dairy as we’ve instructed below, or prepare a vegan version by replacing the butter with coconut oil and the cream with coconut milk.
Parsnip and Pear Soup
Even more than eating soup, I love to make it. The entire process becomes an act of relaxation and comfort. Preparing the vegetables offers a moment to truly be present in the moment. With a glass of red wine in hand, I love to watch the soup simmer––catching up on the day’s events with my boyfriend or leafing through a magazine on the counter.
How To Do It
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup shallots, sliced
3 cups parsnips, peeled and roughly chopped (about 3 medium parsnips)
3 Bosc pears, peeled and roughly chopped
A few sprigs fresh thyme
1 cup dry white wine
1 quart chicken or vegetable stock or water
Splash of apple cider vinegar
½ cup heavy cream
1 teaspoon minced fresh rosemary
2 teaspoons flaky sea salt
Cracked black pepper
High-quality olive oil, for finishing
Heat butter and olive oil in a soup pot or Dutch oven. Add shallots; season with salt. Cook until translucent. Add parsnips, pears, and thyme; season again with salt. Sauté for a minute or two then add the wine; bring to boil and cook until nearly evaporated. Add stock and bring to a simmer. Cook until parsnips are soft, about 30 minutes.
Remove thyme sprigs. Purée soup using an immersion blender, or transfer to blender once slightly cooled.
Pour soup back into pot. Stir in cream. Add a splash of vinegar then give it a taste, adding more vinegar or salt if necessary.
In a small dish, combine rosemary and flaky sea salt. Serve soup with rosemary sea salt, additional black pepper, and a drizzle of olive oil to finish.
Use an immersion to blend up your soup right in its pot.
Making soup is one of our favorite moments––it deserves a special pot like this.
This is our go-to olive oil for finishing a dish.